This sort of applies to me as well. I eat 8 eggs give or take a day and when i eat cheese ill cut up a few ounces, say 3 or less, and eat that in place of 3 eggs which is almost a straight swap calorie for calorie, fat for fat, protein for protein. I did this over the course of a week and noticed that my weight loss completely stopped. Not that I had much of anything to lose. Cheese is a finicky business.

Well, it is not competely true that ALL cheese are that calorie dense either, and my favorite cheese, a very tasty fresh cheese that I use to eat daily, has the following macros for 90 gram of cheese (=3 servings!): Calories: 135, fat: 3,9 gram, carbs: 3.0 gram, proteins: 24 gram.

Anybody noticed that cheese made of caseins (highly inflammatory proteins which also drive insulin peaks), while whey is... whey, just not caseins. Additionally, yogurt is fermented: there are still caseins in there, but have beendenaturede.

I thought cheese is fermented as well. How does the long fermentation time of cheese affect caseins v. the short fermentation of yogurt?

Both whey and casein are awesome, but what we usually call "cheese" is made from the seperation of casein. Whey isolate spikes insulin far more than casein, and even more than pure sugar. For this reason many strenght athletes are using Whey isolate post-workout and casein is often used before bedtime since it takes much more time to digest.